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What is the latest on the water bath vs steam canning? New thoughts? New methods? Reasons why? My husband wants to switch to steam canning. I am willing to listen. It should be mentioned that I am almost 70 and he is almost 80. I started canning with my grandmother when I was about 9 so we are not...

Naturally high acid foods maybe processed in either a boiling water canner or a steam canner; i.e., fruits, jams, jellies, and pickles. For years steam canners were not recommended but recent research has provided directions for their safe use.

I recall learning that soaking grains before cooking them and using the water in the cooking is a good way to gain more nourishment than cooking without soaking. Please write details about soaking millet especially.

When making jams, jellies, and preserves from fruits that contain natural pectin, it’s not necessary to add additional pectin. This publication provides basic steps for making fruit spreads without added pectin.

Low and no sugar jams and jellies are becoming very popular as people are changing their diets and reducing their intake of sugar. This publication gives tips on how to make low sugar jams, jellies and fruit spreads.